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2. Fried noodles - Wikipedia

   en.wikipedia.org/wiki/Fried_noodles

   Beef chow fun Char kway teow Pad thai Chicken chow mein from Nepal. Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions; Char kway teow [citation needed] – Chinese–inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and ...

3. Stir-Fried Noodles with Roast Pork Recipe - AOL

   www.aol.com/food/recipes/stir-fried-noodles...

   Want to make Stir-Fried Noodles with Roast Pork? Learn the ingredients and steps to follow to properly make the the best Stir-Fried Noodles with Roast Pork? recipe for your family and friends.

4. Stir frying - Wikipedia

   en.wikipedia.org/wiki/Stir_frying

   The term "stir fry" as a translation for "chao" was coined in the 1945 book How To Cook and Eat in Chinese, by Buwei Yang Chao. The book told the reader: Roughly speaking, ch'ao may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it 'stir-fry' or 'stir' for short.

5. Singapore-style noodles - Wikipedia

   en.wikipedia.org/wiki/Singapore-style_noodles

   Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken.

6. Mongolian Beef and Baby Bok Choy Stir-Fry with Crispy Chow ...

   www.aol.com/food/recipes/mongolian-beef-and-baby...

   Add half of the noodles and spread them around evenly. Cook, without disturbing, for about 4 minutes, until light brown and crispy on the other side. Using a spatula lift a corner of the noodles.

7. Char kway teow - Wikipedia

   en.wikipedia.org/wiki/Char_kway_teow

   Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. [3] [1] In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. [4]